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Preparation time: Cooking time: Recipe makes:
10 -15 minutes 30 -35 minutes 2 portions
Calories per portion
(kcal)
Protein per portion
(g)
Phosphorus
(mg)/(mmol)
Potassium
(mg)/(mmol)
Sodium
(mg)/(mmol)
584 13 276 / 8.8 431 / 11 154 / 6.6

Ingredients:

30g Unsalted butter
30g Onion, peeled and finely chopped
60g Butternut squash, finely diced
150g Risotto rice
½ A very low salt vegetable or chicken stock cube
300ml Boiling water
180ml Pro-Cal shot neutral [1 ½ bottles]
75g Frozen green peas
30g Full fat cream cheese with garlic and herbs

Method:

1 Melt the butter in a wide heavy bottomed pan on medium heat. Add the onion and butternut squash, cook for 5 minutes until softened.

2 In a bowl, dissolve stock cube into the boiling water to make a liquid stock.

3 Add the rice to the pan and stir. Add one ladle of stock to the pan, bring to the boil while stirring. Add another ladle when the liquid has been absorbed. Continue in this way until all the stock is used and the rice is just tender.

4 Add half of the Pro-Cal shot [90ml] to the pan and simmer gently while stirring. Add remaining Pro-Cal shot and simmer until reduced and thickened.

5 Meanwhile, boil the peas thoroughly in a pan of water.

6 Stir the cream cheese into the risotto until just melted. Drain peas, add to risotto and continue to cook for 2 minutes before serving.

ProCal Shot

Pro-Cal shot® is a food for special medical purposes and must be used under medical supervision. Refer to labels for allergen and other product information. Always check with your dietitian what is suitable for you.